|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health posters in English and Spanish; however, observed no signed documentation of health training on MFU. CDI - EHS provided blank Food Employee Health Agreements in English and Spanish. EHS advises PIC to sign posted employee health posters as documentation of training.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) open bags of mozzarella cheese in prep unit with no date marks. Per conversation with PIC and observation of properly date marked cheese bin, bags were opened on day of inspection. All other TCS foods were date marked accordingly. CDI - EHS wrote date of opening (6/28) on bags of cheese.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of unlabeled QAC sanitizer. Observed one (1) spray bottle of bleach sanitizer with fading label. CDI - EHS relabeled bottles with dry erase marker.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of bleach sanitizer over concentrated (EHS test strips briefly turned black, then faded white.) CDI - EHS diluted spray with water as needed until spray was approximately 100-200 ppm chlorine. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) containers of non TCS tomatillo sauce with no labels. Use direct or station labels to identify working container contents. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in minor food prep (Dispensing cup of aqua fresca) with woven bracelet. Remove all jewelry other than plain rings before engaging in food prep. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of taco trays adjacent to grill with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for chlorine sanitizer used on MFU. Observed QAC test strips incorrectly displaying sanitizer concentration (EHS test strips displayed concentration of approximately 200 ppm; PIC test strips were heavily faded. Provided test kits (strips) for both QAC and chlorine based sanitizers. A verification will occur no later than 07/08/2024. |